Subject: RECIPE: extravagant gingerbread
From: jon@msunix (Jonathan Hue)
Date: 9 May 86 06:15:50 GMT
Newsgroups: mod.recipes

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.RH MOD.RECIPES-SOURCE GINGERBREAD-2 D "5 Mar 86" 1986
.RZ "GINGERBREAD" "Best-ever gingerbread"
This moist gingerbread is a good recipe for the holidays or any other time.
This recipe was originally published in \fISunset\fR magazine before I was
born.
.IH "serves 12"
.IG "1 cup" "white sugar" "200 g"
.IG "\(14 tsp" "salt" "1 ml"
.IG "1 tsp" "ginger" "5 ml"
.IG "\(12 tsp" "cinnamon" "2.5 ml"
.IG "\(12 tsp" "powdered cloves" "2.5 ml"
.IG "1 cup" "vegetable oil" "250 ml"
.IG "1 cup" "light molasses" "250 ml"
.IG "2 tsp" "baking soda" "10 ml"
(That's baking \fIsoda\fR, not baking powder)
.IG "1 cup" "boiling water" "250 ml"
.IG "2 \(12 cups" "all-purpose flour," "250 g"
unsifted
.IG "2" "eggs,"
well beaten
.PH
.SK 1
Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl.
.SK 2
Add the vegetable oil and the molasses, stirring until well blended.
.SK 3
Mix the baking soda into the boiling water and immediately stir into
the mixture.
.SK 4
Add the flour gradually, mixing well after each addition.
.SK 5
Mix in the beaten eggs.
.SK 6
Pour into a greased 
.AB "9\(mu13" "20\(mu30"
baking pan and bake at
.TE 350 175
for 40 minutes.
.NX
Top with whipped cream or lemon sauce.
.SH RATING
.I Difficulty:
moderate.
.I Time:
20 minutes to prepare, 40 minutes to cook.
.I Precision:
measure the ingredients.
.WR
Jonathan Hue
Lockheed Missiles and Space Company\(emMechanisms & Servos, Sunnyvale, CA
{amdcad!cae780,sun!sunncal}!leadsv!msunix!jon